Fourth of July Recipes
Red White & Blue Herbed Potato Salad Recipe


Red White & Blue Herbed Potato Salad

2 pounds small potatoes, a mixture of red, white or gold, and blue, whole if super-tiny or cut in 1-inch pieces
2 tablespoons red wine vinegar
cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
teaspoon salt
teaspoon black pepper
cup diced red onion

1. If the potatoes are tiny, keep them whole; otherwise, cut into 1-inch pieces. You should have about 6 cups. Steam potatoes until very tender, about 12 to 14 minutes.

2. Meanwhile, in a large bowl make dressing by whisking together vinegar, olive oil, Dijon, oregano, chives, basil, salt and pepper.

3. When potatoes are still warm, toss them with the dressing along with the red onions, and set aside until cool. Salad is best served at room temperature.


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